Description
Delicious birria tacos featuring tender beef, flavorful spices, and fresh toppings, perfect for gatherings and taco nights.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3–4 dried guajillo chilies
- 3–4 dried ancho chilies
- 1 onion, chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese (or cheese of choice)
- Cilantro and diced onions for garnish
Instructions
- Soak the dried chilies in hot water for about 20 minutes until they soften.
- In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, salt, and pepper with some of the beef broth. Blend until smooth to create a rich sauce.
- In a large pot or slow cooker, add the beef roast and pour the chili mixture over it. Add in the remaining beef broth, ensuring the beef is covered.
- Cook on low for 6-8 hours (or 3-4 hours on high) until the beef is tender and can be easily shredded.
- Once the beef is cooked, shred it using two forks, breaking it down into bite-sized pieces.
- Heat a skillet over medium heat and place a corn tortilla in the skillet. Add shredded beef and a generous amount of cheese on one half of the tortilla.
- Fold the tortilla over and cook until both sides are crisp and the cheese is melted.
- Serve with the consomé for dipping, garnished with cilantro and diced onions.
Notes
For best results, use quality meat and don’t skip the step of crisping the tortillas. Feel free to customize your toppings!
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg